What's Cooking: Surf and turf from Uncle Giuseppe's Marketplace
Chefs Vinny and Joe, of Uncle Giuseppe's Marketplace, show News 12's Lily Stolzberg how to make Surf & Turf.
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Seafood stuffing instructions
One-quarter pound special crab meat
4 shrimp - 21/25 P&D tail off
10 Avenue A saltine crackers
2 tablespoons mayonnaise
Half-teaspoon dijon mustard
Pinch cayenne pepper
One-quarter teaspoon Old Bay
1 tablespoon parsley (chopped)
2 scallions (minced)
1 tablespoon red bell pepper (minced)
1 tablespoon celery (minced)
Steam shrimp.
Chop cooked shrimp & cool.
Place all items into a large mixing bowl and mix well.
Surf and turf ingredients
2 each beef filet mignon (6-ounce filets)
1 tablespoon butter
1 sprig rosemary
3 garlic cloves
2 Canadian lobster tails (4-ounce)
6 ounces seafood stuffing
One-quarter cup lobster bisque
1 tablespoon parsley (finely chopped)
Surf and turf instructions
Using kitchen scissors, cut along the top of the shell.
Pull the meat through the cut in the top of the shell, making sure to keep the meat attached to the tail of the shell.
Place 3 ounces of seafood stuffing onto the lobster tail
Place the lobster tails into a 450 degree oven for 12 minutes.
Remove from oven and set aside.
Season filet with salt and pepper.
Place on a medium high preheated sauté pan.
Add the butter, garlic and rosemary.
Butter base the steaks as the butter melts.
Pan sear for 2-3 minutes each side or until a nice crust is formed.
Remove from pan.
Place one tail and one steak on each plate.
Drizzle the lobster bisque on each tail and garnish with parsley.
